Mustard Free Vegan Parmesan
That salty, savory sprinkle you reach for to finish pasta, salads, and roasted vegetables doesn't have to come from a dairy-heavy block — this cashew-based version delivers the same umami punch with just four simple ingredients. Raw cashews blitzed with nutritional yeast, garlic powder, and sea salt come together in minutes, producing a coarse, crumbly texture that looks and behaves remarkably like the real thing. For anyone navigating condiment labels at the grocery store, this is a breath of fresh air — no hidden seasonings, no mystery additives, just whole ingredients you can see and trust. The food processor does all the heavy lifting; a few short pulses is genuinely all it takes, and stopping before the mixture turns pasty is the only technique you need to nail. Keep a jar in the fridge and you'll find yourself reaching for it constantly — on soups, grain bowls, garlic bread, or anywhere you want a hit of cheesy, savory depth without the dairy.
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Learn more →Ingredients
8 servings
- ¾ cup raw cashews
- 3 tbsp nutritional yeast
- ½ tsp garlic powder
- ¾ tsp fine sea salt
Instructions
- 1
Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- 2
Pulse 10–15 times in short bursts until the mixture resembles coarse, dry crumbs — about the texture of finely grated Parmesan. Stop before the mixture turns into a paste.
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